Christopher loves that he can eat this yummy spinach mushroom fettuccine alfredo! He can eat it because there is almond milk in it instead of cream. Yay for alternatives.
Why can Christopher eat this delicious fettuccine alfredo? Because I made it with almond milk and not cream.
Memories of becoming a vegan
When Christopher and I decided we were going to become vegetarians and eventually vegans, we decided to do it in stages. First, we gave up red meat and pork, which means we would eat just seafood and poultry for our meat! That lasted for 5 years. Then we decided to give up all meat. That lasted for a few more years and then when we talked about taking the next step which was giving up all animal based foods.
I was nervous about this stage because, how was I going to live without my butter? And the milk I put in my oat groats? I had to find good substitutes or it wouldn’t work for me.
So, Christopher and I bought a bunch of different margarines and soy milks.
Then we had a taste test. We found our butter substitute right away. It tasted so much like butter, I knew I wouldn’t miss the real thing. I loved it so much that we continued to consume it even after we stopped being vegetarian/vegan. Now we’re back to butter, but that’s because in the last few years we haven’t been able to find our favorite substitute in the stores.
The soy milk taste test did not go well. In fact, I knew that I would never drink it like I used to drink milk. Soy milk tastes chalky and is utterly unappealing to me. I decided I would just stop drinking any type of milk.
I’m not sure we knew that there was such a thing as almond milk back then, so I didn’t know it was a option. At least I never considered it. It was only a few years ago that Christopher started requesting almond milk. Now he loves it. He’s never gone back to soy milk.
I started baking regularly with almond milk. Then I began to try some in my cereal and such. Will it ever replace cow’s milk in my mind? No.
Why now and not before?
So, why did I suddenly want to make fettuccine alfredo? Because I know that Christopher hasn’t had alfredo in a long time.
Also, I wanted to branch out and try other pastas. Over the years my tastes have changed so I was wondering whether they changed regarding pasta.
Fettuccine still doesn’t beat the meaty types of pasta that I prefer, like penne and ziti, but I certainly would eat it again.
I also wanted to see if almond milk worked in a creamy alfredo sauce.
It does. And it’s delicious!
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How to make mushroom fettuccine Alfredo
Here are some of the ingredients for the spinach mushroom fettuccine alfredo: mushrooms, fettuccine and spinach.
The first thing I do is fill a stock pot half full with water, add salt and put it on the stove to boil.
Next, I place my top thrift store find of 2016 (it’s a Le Creuset wok!) on the stove and turn the heat on medium.
I throw in some olive oil and add the sliced portobello mushrooms. I cook them for 5 minutes before I add 3 cloves of crushed garlic and a bunch of spinach.
I sauté it all for three minutes and this is what it will look like.
By now, the water is boiling and so I add the pasta. I stir it around and let it boil for 12 minutes.
As it is cooking, I gather ingredients for the alfredo sauce.
Alfredo Sauce Time
I get my saucepan, add 1 cup of almond milk, 5 tablespoons of butter and heat them up. Once it’s almost at a boil, I add 1 and 1/4 cups of parmesan cheese and 1/2 package of cream cheese.
I whisk the contents until the cheeses are melted and smoothly combined.
The pasta is done so I drain it and place it back in the pan. I add the cheese sauce and spinach/mushroom mixture and stir like a crazy woman.
I grab my serving bowl and put the fettuccine alfredo into it. I also grab my bowl and my scallop salad and get ready to eat!
Doesn’t that look YUM?? And there’s even more creamy sauce at the bottom of the dish. However, if you like to see your fettuccine swimming in cream sauce, you can always double the alfredo recipe. Christopher and I like it to just coat the pasta, because as we like to say, less is more.
But enough talking! Let’s plate this deliciousness and get ready to eat.
Oh Christopher, I need your assistance.
He twirls the pasta with his fork and we are in business.
Christopher loves this mushroom fettuccine Alfredo dish. He was so happy that I made it for him.
I’m a good wife.
I keep telling him that.
I hope you enjoyed this recipe.
And as alway, may all your dishes be delish.
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Mushroom Fettuccine Alfredo
- 1 tablespoon Salt for water to boil fettuccine
- 2 tablespoons olive oil
- 10 ounces portobello mushrooms package of sliced baby portobellos
- 3 cups handfuls spinach
- 3 cloves garlic crushed
- 1 pound fettuccine
- 1 cup almond milk or milk of choice
- 5 tablespoons butter
- 1 1/4 cups parmesan cheese
- 1 teaspoon salt
- 1/2 block cream cheese
- Fill a stock pot 1/2 way with water and salt it, bring to boil.1 tablespoon Salt
- Heat a large sauté pan on medium and add olive oil when heated.2 tablespoons olive oil
- Add mushrooms, sauté for 5 minutes. Add spinach, salt, and garlic and sauté for 3 minutes.10 ounces portobello mushrooms, 3 cups handfuls spinach, 3 cloves garlic, 1 teaspoon salt
- Add fettuccine to boiling water and cook for 12 minutes or to desired consistency, (I like al dente).1 pound fettuccine
- Start the sauce – Add milk and butter to saucepan and bring to a near boil.1 cup almond milk, 5 tablespoons butter
- Add parmesan cheese and cream cheese. Whisk until melted and creamy consistency.1 1/4 cups parmesan cheese, 1/2 block cream cheese
- Drain pasta and add to pan.
- Add alfredo sauce and spinach and mushroom sauté. Stir until combined